Neer Elumichangai: Oil-Free South Indian Lemon Pickle

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Neer Elumichangai: Oil-Free South Indian Lemon Pickle - Plattershare - Recipes, food stories and food lovers

4.25 from 4 votes
Indian

About Neer Elumichangai: Oil-Free South Indian Lemon Pickle

This Neer Elumichangai, a refreshing oil-free lemon pickle, is a family favorite in our home. It's the perfect tangy accompaniment to curd rice, poricha kuzhambu, more kuzhambu, and upma, adding a burst of zesty flavor to every bite.
Unlike traditional pickles, this recipe is completely oil-free and spice-free, making it a healthy and safe option for everyone, especially the elderly. The simple preparation results in a delicious, subtly flavored pickle that's quick to make and highly addictive!
Get ready to experience the bright, clean taste of this South Indian culinary gem! It's a wonderful way to add a unique and healthy twist to your meals.
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Recipe Time & More

Prep15 minutes
Cook10 minutes
Total25 minutes
Calories17 kcal
Serves10
Served AsBreakfastBrunchDinnerLunch
Recipe TasteSaltyTangy

Ingredients
 

For the Pickle

  • 5 Lemons good quality, juicy lemons; each lemon should be chopped into approximately 16 small pieces
  • 1 tbsp Ginger finely chopped
  • 2 tbsp Chilies finely chopped; adjust to your spice preference, green
  • 2-3 tbsp Pickling Salt or to taste; use pickling salt or coarse sea salt for best results

For the Brine

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Instructions
 

Prepare the Brine

  • Boil 3 cups of water with 2-3 tablespoons of pickling salt until the volume reduces to approximately 1 cup. Let the brine cool completely.

Combine Ingredients

  • In a clean, dry glass jar, combine the chopped lemons, ginger, and green chilies. Pour the cooled brine over the ingredients, ensuring everything is well submerged. Mix gently.

Fermentation and Storage

  • The pickle needs at least 2 days to properly soak and ferment. After this period, refrigerate the jar. It's best consumed within a week of refrigerating.

Recipe Notes

Expert Tips for the Best Neer Elumichangai

  • Use high-quality, ripe lemons for the best flavor. Avoid using lemons that are hard or unripe.
  • Sterilize your glass jar before using it to prevent unwanted bacteria or mold growth. You can do this by boiling the jar in water for 10-15 minutes.
  • Adjust the amount of green chilies according to your spice tolerance. Start with less and add more if needed.
  • For a more intense lemon flavor, consider adding a teaspoon of lemon zest to the jar.

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4.25 from 4 votes

Recipe Nutrition

Calories: 17kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 3503mgPotassium: 78mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 29mgCalcium: 18mgIron: 0.4mg

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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4.25 from 4 votes (1 rating without comment)

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